Prep time: 15 mins | Bake time: 25 mins | Servings: 4–6
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
8 oz cremini or white button mushrooms, sliced
4 cups fresh baby spinach
4 oz cream cheese, softened
1/2 cup heavy cream or sour cream
3 cloves garlic, minced
1 tsp Italian seasoning
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup shredded Parmesan cheese
2 tbsp olive oil or butter
Salt and freshly cracked black pepper, to taste
Instructions
1. Prep Oven & Sear Chicken: Preheat your oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning, then cook for 5–6 minutes until lightly browned. Transfer the chicken into a 9×13-inch glass baking dish.
2. Sauté Mushrooms & Spinach: In the same skillet, add the remaining oil, sliced mushrooms, and minced garlic. Sauté for 3–4 minutes until mushrooms are golden. Add the baby spinach and cook just until wilted (about 1–2 minutes). Scatter the vegetables evenly over the chicken in the baking dish.
3. Make Cream Sauce: In a small bowl, whisk together the softened cream cheese, heavy cream, Parmesan cheese, and half of the mozzarella cheese until smooth. Pour evenly over the chicken and vegetable mixture.
4. Top & Bake: Sprinkle the remaining mozzarella cheese over the top. Bake uncovered for 20–25 minutes until the cheese is melted, golden brown, and bubbly.
5. Serve: Let rest for 5 minutes before serving hot over cauliflower rice, zoodles, or roasted veggies.
Comment “Thank you” below if you love easy, low-carb chicken dinners! 🍗✨